One-Pot Pasta With Sausage and Spinach

For a more robust, toasted peppery flavor, put the red pepper flakes in with the sausage during Step 1, rather than with the watery ingredients in Step 3. Besides the browning effect on the flavor, the oil in the red pepper flakes will be more fully released when it’s first cooked in oil.

Solid base, but definitely doesn’t hurt to punch it up. Sautéed some onions and garlic before adding sausage and this turned into a great weeknight dish

For vegetarians, plant-based protein sausages work well, and round out the nutrition and spirit of the recipe as opposed to mushrooms. Several great brands can be found at Whole Foods and elsewhere.

My Libyan grandmother made a version like this called M’sherba. She would build the sauce by frying philphe’chuma paste (or use crushed garlic, paprika, a bit of cumin and chili). Add the Passata, salt and then water (about 1 part passata to 1.5 part water). Once it boiled she added the pasta until cooked. She finished it off with crushed raw garlic and fresh lemon juice. Great if you’re feeling under the weather. Margaz sausage was optional

I find it harder to pull off (the pasta cooking in Tomato sauce) than just merging them at the end. So... just cook pasta separate till al dente, stir it in and proceed with the spinach to finish it off. Worked perfectly for me.

I make a version of this with sweet sausage, garlic, broccoli rabe, and crushed tomatoes. Bitterness of the rapini plays well against the rest of the dish. 1. Brown the sausage 2. Add minced garlic and cook till fragrant 3. Add bite-sized pieces of broccoli rabe 4. Add 28 oz. can of crushed tomatoes and cook at a simmer for ~20 mins You also can add a pinch of sugar or crushed red pepper. I use rigatoni. Cook al dente and serve with parmesan. Weeknight dinner in 30 mins and it’s delicious.

I make a variation of this recipe (almost exact) and its delicious, easy, and fast. To make it even faster, I will cook a whole pack of Italian sausages with the casings removed and freeze it in 2-3 freezer bags. I then throw one of the bags of cooked sausage into this recipe, or a stromboli, and it saves you time and dishes. I also bloom the red pepper flakes and Italian seasoning while cooking the sausage as someone else suggested.

I would skip the cumin altogether, but would add shallots and garlic to the pot along with the sausage. I also agree with Jim the red pepper flakes should cook with the sausage as well. This will enhance the flavor of the dish with more than just heat. Salt and pepper to taste will finish this up beautifully.

This is very close to my goulash recipe. I recommend using one hot and one sweet sausage and a quarter cup or more of red win; also we just tear leaves of spinach and put them in the serving bowls placing the hot goulash on top as we like it better that way. Sometimes we use feta rather than parmesan - it has a stronger flavor which compliments the dish, and smokey paprika rather than cumin. Point is, you can flavor and serve this dish in many different ways, so have fun with it.

I wanted to love this. Love Fahr. I really wonder sometimes though, if some recipes live on another planet from me. First off I needed at least 4 cups of water to make this work. The risotto-like effect of the pasta and sauce wasn't a pleasing texture for me. That pasta water taste! Quite bland flavour-wise as well. I even added garlic and fresh basil to the mix (and doubled the cumin). I think I'll just stick to my usual tomato sauce and pasta combo.

In keeping with the one-pot spirit of this recipe, I cooked the pasta first, to just barely al dente, then drained and set it aside while I proceeded with the sauce in the same pan. Then there’s no need to keep adding water and the texture is more pleasing (to me, anyway!). I agree with the others that adding the red pepper flakes to the oil and sausage really enhances the flavor. I also added 1/2 t of fennel seed at that stage, and substituted smoked paprika for the cumin.

This seems like a staple of my fifties childhood, including Campbell’s tomato soup and Velvetta cheese, but without the greens.

I made a variation with ground lamb instead of sausage. Added crushed fennel, cinnamon and smoked paprika, plus the cumin and red pepper. I only used 12 ounces pasta and it was more than enough, I still had to add water. Very good. Next time I will cut the quantity of pasta even more, and add garlic as suggested by others. This is a fun, updated version of the old fashioned macaroni/beef/tomato casserole.

Easy and delicious. Added onion and garlic and sprinkled some fresh basil on before serving. One pot weeknight meal that everyone loved. Definitely a keeper.

I used 3/4 lb. of sausage and it still didn't feel like enough. I think I will use a pound next time.